Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions ...

It’s not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, ...

Using maple syrup and honey instead of the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double ...

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to ...

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering ...

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it ...

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.